Festive saganaki
Since you all love the different variations of saganaki that I’ve shared so far, it only seemed right to create an extra special edition fit for the festive season. Topped with cranberry sauce, wrapped and sealed like a parcel, and topped with an orange and rosemary honey once shallow fried until perfectly golden and crispy.
Ingredients
4 sheets of phyllo pastry, I recommend using the brand Au Ble Dor
Approx. 6 tbsp of olive oil
200g feta, cut in half width ways
2 heaped tbsp cranberry sauce
50g honey
1 sprig of rosemary, stalk removed
Zest of half an orange
10 minutes | Serves 4-6
Method
Take two of the sheets of phyllo pastry and brush the top with about two tbsp of olive oil. Place the half block of feta in the middle and top it with a heaped tbsp of cranberry sauce. Then wrap the feta block by folding in both sides of the phyllo pastry, and fold again to seal it into a parcel.
Repeat this process to make the second feta parcel.
Heat up the remaining amount of olive oil (about 2 tbsp worth) in a frying pan over a medium high heat. After a minute, carefully place the two feta parcels and cook them on all sides for no more than a minute each, until evenly golden. Alternatively, you can cook them one by one to make cooking on all sides easier.
Prepare the honey by simply mixing it with the fresh rosemary and orange zest in small bowl.
Drizzle the top of both feta parcels and enjoy them warm. You can also reheat them in the airfryer at 180 degrees Celsius for a 2-3 minutes.
Watch how to make it
